Traditionally prepared only with pork (no potatoes) for feasts and special occasions. It is rich, tangy with a hint of sweet, not hot at all. More like pickle and no water is used in the cooking process. Marinating the meat overnight and cooking it on a low heat ensures that the spices penetrate through the meat, resulting in a unique and unforgettable dish. The vindalho matures and tastes better the next day.
1 kg boneless pork ham (cut into 2" cubes)
1 tablespoon of palm or cashew feni (optional)
2 large onions (around 4 cups, sliced)
2 tablespoons of oil
1/2 teaspoon sugar
To be ground to a paste (with vinegar, no water)
20 Kashmiri dried red chillies
4 cinnamon sticks (1.5" each)
4 green cardamoms (optional)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
8 large cloves of garlic
1.5" piece of ginger
3/4 cup palm or white vinegar
Wash meat, pat dry, apply salt and ground masala. Marinate meat overnight in the refrigerator.
Heat oil in a pan and saute sliced onions till light brown. Add marinated pork, lower flame and sear the meat while cooking the rawness of the spices. Cover pan and cook on very low heat, stirring occasionally. Half way through the cooking process, add feni, sugar and taste for salt. The dish is ready when meat is tender with a thick gravy.
- Addition of cardamom is optional.
- Mum never added mustard seeds or fenugreek seeds to vindalho.
- Balance the spice and sour with addition of sugar and vinegar.
- The dish is tangy with vinegar so no tamarind is required.